Honey flavoured cheesecake with an Oreo crust on a popsicle stick.
125ml unsalted butter, melted
¼ cup cold water
3 tbsp powdered gelatin
500g cream cheese
2 cups thickened cream
1 tsp vanilla
1 cup powdered sugar
1 cup milk powder
½ cup honey, warmed up
5 drops orange food gel
5 drops yellow food gel
150g white chocolate, melted
Add the Oreos to a food processor and blitz until you reach a crumb. Add the butter and blitz to coat the crumbs.
Pour the crumbs into a long tart tin and use the back of a spoon to firmly press the crumb mixture into the sides and bottom of the tin. Chill for 1 hour.
Add the water and gelatin into a mixing bowl and use a fork to mix until well combined. Set aside to ‘bloom’ for 5 minutes. Then microwave for 30 seconds to melt right before you add it to the mixture.
Add the cream cheese, cream and vanilla into a large mixing bowl and mix using an electric hand mixer until smooth.
Add the powdered sugar, milk powder (helps make it creamy) and the honey and mix until well combined. To finish the mixture, add the gelatin and mix in.
Split the mixture into three bowls. Add orange food gel to one bowl, mix until evenly coloured. Add yellow food gel to another bowl and repeat. Pour the mixture into three separate piping bags.
Pipe flat layers of each coloured cheesecake into the chilled tart tin until you’ve used all the mixture and have three stripes of cheesecake in your tart. Chill for 3 hours.
Use a large, sharp knife to cut the tart into triangles.
Dip one end of a popsicle stick into some melted white chocolate and carefully insert it into the widest part of each cheesecake stick. I found the best way to do that is to insert a sharp knife first and then add the popsicle stick.